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Looking for a cake recipe that effortlessly impresses without requiring hours in the kitchen? This incredible 7-Up Cake is your answer, offering a delightful homemade treat with surprisingly little fuss.
As a classic variation of the traditional Southern pound cake, this cake boasts a light lemony flavor and perfectly tender crumb. These qualities make it an ideal choice, whether you need a quick sweet treat for a weeknight dinner or an elegant Holiday Cake for your next party. Get ready to fall in love with your new favorite go-to cake!
For more beautiful bundt cakes, check out Chocolate Bundt Cake, Pumpkin Bundt Cake, and Lemon Bundt Cake.
Why we think you’ll love it:
- Unique! Using lemon lime soda may be an uncommon pound cake ingredient, but it helps create a light texture and adds a bright and refreshing zing of citrus you’re sure to love.
- Any occasion. This easy recipe can be served at a backyard summer BBQ or a formal Holiday feast.
- Deceptively easy. The bundt cake design just looks like it would be tricky to make, but it’s an incredibly simple cake to make.
7 Up Cake Ingredients and Substitutions
Cake
- 3 cups granulated sugar
- 1 ½ cups butter, softened- We used unsalted butter. How to Soften Butter Quickly
- 5 eggs- We find that room temperature eggs incorporate better than cold eggs.
- 3 cups all-purpose flour, sifted– How to Measure Flour. For an even finer, more tender crumb, you could use cake flour (3 cups + 2 tablespoons).
- 2 tablespoons lemon extract
- 1 cup lemon-lime carbonated beverage (such as 7Up®)– Sprite, Sierra Mist, or a generic store-brand lemon-lime soda will work perfectly.
Glaze
- 1 ½ cup sifted confectioners’ sugar, sifted- aka powdered sugar. When sifting ingredients, you’ll want to measure them out first, then sift.
- ¼ cup butter, melted
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice- You can use store-bought juice or freshly squeezed juice. To amp up the flavor mix in a little lemon zest as well.
- Additional toppings- Serve each slice with a scoop of sorbet, or fresh berries
How to Make 7 Up Cake
- PREP. Preheat the oven to 325°F. Grease and flour a 10-cup bundt pan and set aside.
- BEAT. In a large bowl, use an electric mixer to beat the white sugar and butter together until light and fluffy. Add the eggs, one at a time, and beat until combined.
- MIX. Add flour, one cup at a time, blending well after each cup until the batter is smooth. Fold in the lemon extract and 7UP.
- BAKE. Pour into the prepared bundt pan and bake for 65-75 minutes. Remove cake from the pan immediately and invert onto a wire rack placed over a jelly roll pan.
- GLAZE. While the cake is starting to cool, make the glaze in a medium bowl by beating together powdered sugar, melted butter, vanilla, and lemon juice until smooth. Pour over the warm cake and let it cool completely before cutting and serving.
Kristyn’s Recipe Tips
- Generously grease and flour, making sure to get into every nook and cranny of the bundt pan.
- Gently and quickly fold in the 7Up to retain its carbonation, which acts as a leavening agent by creating air pockets. Do not overmix.
- Don’t let it cool in the pan too long, as it can stick. Plus, you’ll want to pour the glaze over the warm cake as the warmth allows the glaze to seep in a little.
- Since a normal toothpick is too short for testing, insert a long wooden skewer (or even an uncooked piece of spaghetti) into the center of the cake. It’s done if it comes out clean or with a few moist crumbs.
7 UP Cake Recipe
Ingredients
Cake
- 3 cups granulated sugar
- 1½ cups butter, softened
- 5 eggs
- 3 cups all-purpose flour, sifted
- 2 tablespoons lemon extract
- 1 cup lemon-lime carbonated beverage, such as 7Up®
Glaze
- 1½ cups sifted confectioners' sugar, sifted
- ¼ cup butter, melted
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F. Grease and flour a bundt pan and set aside.
- In a large bowl, beat the granulated sugar and butter together until light and fluffy. Add eggs, one at a time and beat until combined.
- Add flour, one cup at a time, blending well each time until the batter is smooth. Fold in the lemon extract and 7UP.
- Pour into the prepared bundt pan and bake for 65-75 minutes.
- Remove cake from the pan immediately and invert onto a wire rack placed over a jelly roll pan.
- While cake is starting to cool, make glaze in a medium bowl by beating together powdered sugar, melted butter, vanilla and lemon juice until smooth. Pour over the warm cake and let cool completely before cutting and serving.
Notes
- Generously grease and flour, making sure to get into every nook and cranny of the bundt pan.
- Gently and quickly fold in the 7Up to retain its carbonation, which acts as a leavening agent by creating air pockets. Do not overmix.
- Don’t let it cool in the pan too long, as it can stick. Plus, you’ll want to pour the glaze over the warm cake as the warmth allows the glaze to seep in a little.
- A normal toothpick will be too short for testing; instead, insert a long wooden skewer (or even an uncooked piece of spaghetti) into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Sheetpan. Grease and flour a 9×13-inch baking dish very well, just as you would a Bundt pan. Keep the oven temperature at 325°F and bake for 40-50 minutes.
For cupcakes, fill each cupcake liner about 2/3 of the way with batter. Bake at 350°F for 20-25 minutes.
You can add the glaze and store the cake in an airtight container on the counter for 1-2 days.
To freeze the cake, leave it unglazed, wrap it tightly with plastic wrap, and again with foil before storing it in the freezer for up to about 3 months.
Store in an airtight container(s) at room temperature for 3-4 days, in the fridge for 5-7 days, or wrap tightly and freeze for 2-3 months.
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Lemon Pound Cake with Lemon Glaze
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Easy Lemon Cakes
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